Almond & Currant Rice Salad

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Almond & Currant Rice Salad

 

 

1 cup brown rice & wild rice blend

3 green shallots, thinly sliced

2/3 cup flaked almonds, toasted

1/2 cup currants

1/2 cup finely chopped fresh basil

1/4 tsp ground cumin

1/4 tsp ground cinnamon

 

Dressing:

 

1/4 cup fresh orange juice

1/2 cup light olive oil

2 tsp white wine vinegar

salt & ground black pepper, to taste

 

 

1. Add rice blend to a large saucepan of boiling water and boil, uncovered, for

20 to 25 minutes or until tender. Drain and cool.

 

2. Combine rice, green shallots, almonds, currants, basil, cumin and cinnamon in

a bowl. Cover and place in fridge for 1 hour to allow flavours to develop.

 

3. To make dressing, whisk together orange juice, olive oil and vinegar. Season

with salt and pepper. Pour dressing over the rice mixture and toss well to

combine. Serve at room temperature.

 

 

Serves 6.